Yaguarlocro (Yaguarlocro)
Overview
Yaguarlocro is a famous potato soup from the Ecuadorian Andes, made with lamb offal and topped with lamb blood. A creamy base is made from potatoes cooked with onion, garlic, cumin and achiote until they break down, then enriched with milk and fresh cheese, much like locro de papa. Pieces of boiled lamb tripe, liver and lungs are added. Separately, lamb blood is cooked with onion and herbs until it sets, then crumbled and fried, and it is spooned over each bowl. It is served with slices of avocado and chopped red onion, and has a deep, rich flavour.
History
The name combines the Quechua word yawar, meaning blood, with locro, a thick Andean soup. It is a traditional dish of the highland markets of Quito and the central Andes, often eaten at weekends and at festivals. It is especially associated with Easter and with the Day of the Dead, and it is served in market stalls called huecas across the highlands.
Main ingredients
Potatoes, lamb tripe and offal, cheese, milk, achiote, avocado. The soup is built on lamb broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Lamb soups · Tripe and offal soups · Potato soups · Cheese soups · More soups from Ecuador
Recipe
Method
- 125 min
Fry the onion, garlic, cumin and achiote, then add the potatoes and broth and simmer for 25 minutes until they break down.
- 2
Cut the cooked offal into small pieces and add to the soup.
- 3
Stir in the milk and cheese and heat gently.
- 4
Serve topped with the fried crumbled blood, avocado and red onion.
- ✓
Serve. About 2 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
